Savoring Sacramento

Thu, March 13, 2014

With an ingredient-driven approach and dedication to utilizing seasonal harvests from local farms, chef Patrick Mulvaney serves up rustic yet elegant New American fare at his acclaimed Sacramento eateries. Join us at the Beard House for this delectable springtime spread that’s firmly rooted in the vibrant flavors of California terroir.

Menu

Hors d'Oeuvre

Smoked Salmon on Potato Chips

Corned Chicken Gizzards on Deli Rye

Quail Eggs Benedict

Rio Linda Caviar on Baby New Potatoes

House-Cured Ham with Hatch Chiles and Mozzarella

Auburn Ale House Fool’s Gold Ale

Knee Deep Brewing Co. Citra Extra Pale Ale

Rubicon Brewing Company India Pale Ale

Patrick’s Vin de Pêche

Dinner

Monterey Abalone with First Favas and Brown Butter

Crocker & Starr Sauvignon Blanc 2012

Spring Pea Ravioli with Green Garlic and Aged Cheddar

Hook & Ladder Chardonnay 2012

Sacramento Sturgeon with Black Trumpet Mushrooms

Siduri Pinot Noir 2012

Dixon Rack of Lamb with New Potatoes and Delta Asparagus

Ladera Howell Mountain Cabernet Sauvignon Reserve 2010

Strawberries Jubilee

Redbreast 12-Year-Old Irish Whiskey NV

Tickets to events held at the James Beard House cover the
cost of food and a unique dining experience. Dinners are prepared by culinary masters from
all regions of the United States and around the world. All alcoholic beverages are provided
on a complimentary basis and are not included in the ticket price.